Did you ever think you would get a computer for your TV??

Acer AspireRevo AR3700-U3002 Slim and Compact Desktop - Blue

Friday Specials, have to have Amazon Deals-

Found items on Amazon that make sense!



Gotta have a nice pink purse for a little fun under $200



Now this is a great style.



Nice....

I like Oysters!

Here is an Awesome new recipe from

OUTDOOR CHEF KURT"S super secret recipe book.

Start out with a dozen fresh medium oysters.

Put the oysters on a hot grill until they pop. Step One, get out your ingredients which include, lemon wedges, Tabasco sauce , melted butter, garlic powder or fresh minced garlic, bacon bits and cocktail sauce. Also fresh shredded Parmesan or sharp cheddar shredded.


Once your oysters pop,shell shuck them with an oyster knife making sure to keep the inside clean of shell bits or other debris.Now it is time to build your finished product.

Start out with the melted butter .

Pour a little on top of each oyster and a little in the inside shell for the liquor.

Then put a drop or two of Tabasco on each oyster according to taste.

Next squeeze a few drops of fresh lemon juice on each oyster.
Then sprinkle on a little garlic powder or fresh minced garlic on each one.
Pour on a little cocktail sauce and top with shredded cheese of your choice.

Final Step: put the oysters back on the grill for about 5 minutes till cheese melts and liquid forms in shell from all ingredients, called the liqueur. Then place oysters on a platter and prepare to have one of the best food experiences of your life. A glass of wine makes a great compliment to this dish, I recommend a nice Oregon PINOT NOIR as a good pairing to this dish.

Pinot Noir, Willakenzie 1st choice Triple Black Slopes, or the regular Willamette Valley is tasty. Try them tonight!

I hope you will enjoy this special appetizer recipe from OUTDOOR CHEF KURT




From The Field to the Grill

Online Grilling Site

Must have wine aerator from Amazon.com

I found a very worthwhile gift for anybody who serves red wine with steak.

Wow it really works.. Found this video that really shows it well.

Also best price on the web with free shipping.


The Vinturi Wine Aerator is the longest selling and most popular wine aerator on the market. I give this product a favorable review in this short clip.

Click to view!

Wine MUST HAVE GIFT

Why didn't I think of this!!!

Steak Myths.........

Article and recipe from June 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing



THE SIX MYTHS ABOUT GRILLING STEAK


There are a number of myths concerning how to cook a great steak, T-bones included. So let’s separate fact from fiction.

Myth number 1: Let the steak warm to room temperature before grilling.

Bad idea. Meat at room temperature is a formula for microbial disaster. Steakhouse pros keep their meats ice-cold and bacteria-free until the moment of grilling.

Myth number 2: Salt toughens steak, so don’t salt before grilling.

On the contrary, a generous dusting of salt (kosher or coarse sea salt) and cracked black peppercorns right before grilling gives you the rich flavor and savory crust characteristic of a great steakhouse steak. So, season the steak right before it goes on the grill. Do not, however, season a steak hours ahead, or the salt will draw out the juices and make the steak dry.

Myth number 3: A barbecue fork is the proper tool for turning a steak.

Wrong. The only purpose served by puncturing a steak with a fork is to drain out the flavorful juices. Always use tongs when turning a steak.

Myth number 4: Turn the steaks often.

False. Most of the world’s meat masters turn the steaks only once. Why? This helps achieve a better crust.

Myth number 5: The best way to check for doneness is to cut into the steak with a knife.

False. Again, the last thing you want to do is cut or puncture the meat. For the same reason, don’t buy Dad one of those temperature-reading barbecue forks for Father’s Day. The best way to check for doneness is to use the poke test: Press the thickest part of the steak with your finger. When the meat is rare, it will feel soft and squishy. When medium-rare, the meat will feel semi-soft and yielding. When medium, the meat will yield just a little, while when well-done, the meat will feel hard and springy. Not that we advocate serving a T-bone (or any steak) well done.

For really thick steaks, use an instant-read meat thermometer. Insert it through the side of the steak to get an accurate reading. Here are the temperatures that define varying degrees of doneness:

Rare: 125 degrees F
Medium-rare: 145 degrees F
Medium: 160 degrees F
Well-done: 180 degrees F

Myth number 6: Steak tastes best sizzling hot off the grill.

False: A steak hot off the grill will be dry and leathery. You should let all grilled steaks (all meats, actually) “rest” for a couple of minutes on a hot platter. This allows the meat to “relax,” redistributing the juices. The result: a more tender, succulent steak.


I love steak!

Here is a recipe from the same newsletter:


SALT-CRUSTED T-BONES

Source: Steven Raichlen
Method: Direct grilling
Serves: 4 generously

4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
2 cups rock salt or very coarse sea salt

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the steaks on the grate and sprinkle the top with a 1/4-inch layer of salt. Grill the steak until the bottom is darkly browned and beads of blood start to form on the top, about 5 minutes.

Turn the steak over (some of the salt will fall into the fire—it’s supposed to). Sprinkle another 1/4-inch layer salt on top of the steak. Continue grilling until the bottom is again darkly browned and the steak is cooked to taste—4 to 5 minutes more.

Turn the steak on its side with tongs and whack it with the back of a knife to knock off the excess salt.

To serve, transfer it to a cutting board and let it rest for 2 minutes. Cut the meat off the bone. (Return the bone to the fire to char it, then serve it separately.) Cut the now boneless steak crosswise and slightly on the diagonal into 1/2-inch thick strips. Serve with a well-aged Rioj a and get ready for some of the best steak you’ve ever tasted.

Recipe and Article from Website Newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

We like to rest it in a little Garlic/Ginger/LiteSoy/butter mix and flip it in the middle of the rest period.

Gotta go eat!

Kelly

fishgriller@yahoo.com

www.onlinegrilling.com

Clearance deals on Amazon

Ok, Not everyone knows this but you can go direct to a page on Amazon.com that just gives you the clearance Items in sporting goods.

This link will take you to that page.


Amazon Clearance Only Sporting Goods

Good luck and if you find a deal let me know through the comments section of this page.

Thanks and have a great day


Shop with Kelly and find the deals

Cooking for the 4th CHEF KURT style.... Kelly, I wish you would have been in Colorado

OUTDOOR CHEF KURT just got back from his biggest event ever.

I traveled almost 3000 miles in my truck round trip to Longmont Colorado from Redmond Oregon loaded to the top of the truck.

I had all of my smokers and grills and ovens and all of my other supplies. It looked like we were moving a restaurant!

The reception was at a private farm called Anderson Farms, where they have big events.

I was cooking all of the meat and poultry for a group of 250 people.

77# of black Angus prime rib, which I butchered up to make ribeye steaks ,
60# of baby back ribs rubbed and seasoned and wrapped in foil, then
55# of whole chickens that I cut into quarters and made a secret marinade for were prepared the day before to marinate overnight and be grilled and smoked the next day.

It was so good, we have a bunch more pictures from the next day.

And guess what it is off to the Wild Winds Ranch for the kids camps for the next two weeks.

I am available for a Central Oregon wedding reception and will hopefully be doing a Camp Chef Demo at Big R this weekend.

Until then, from the field to the grill....

Chef Kurt fishgriller.com

fishgriller@yahoo.com

SUPER sale last day July 7th

Sorry for such short Notice SUMMER STUFF ON SALE.

I think this link will die after July 7th so act fast

Last Day July 7th save up to 60% at Amazon.com

JULY 7TH final day click HERE!"



I wish we would have got this earlier, thanks for the tip..

Oprah is power! look at the lines at KFC

This is a sign of the times, Oprah does it again, she causes lines at all KFC locations.

Here marketing is huge, it gets your business into the spotlight.

here is a video someone shot

Free chicken from Oprah and KFC!

KFC Free Grilled Chicken Frenzy - Thanks Oprah! Short Video, Part 1
Free chicken from Oprah and KFC!
http://www.associatedcontent.comvideo/304464/kfc_free_grilled_chicken_frenzy_thanks.html

I printed a coupon but never got over to the KFC, did anyone try it?

I think if Oprah was selling fried rat and said it was yummy it would be on all the menus next week.....

OPRAH RULES>>>>